"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Spicy Cashew Chicken Stir-Fry Recipe

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This recipe for Spicy Cashew Chicken Stir-Fry, by , is from Gressel Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randi Gressel

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup reduced-sodium chicken broth
3 Tbsp + 2 Tsp dry sherry
3 Tbsp reduced-sodium soy sauce
1 Tbsp + 2 Tsp cornstarch
1 Tbsp chili-garlic paste
3 Tsp peanut oil
1 pound chicken tenders
1 onion, chopped
1 Tbsp grated peeled fresh ginger
1/2 bunch broccoli, cut into florets (about 3 cups)
1/4 cup water
1/4 cup unsalted cashews, coarsely chopped

Directions:
Directions:
1 - Whisk together broth, sherry, soy, cornstarch and chili-garlic paste ina bowl until smooth; set aside.
2 - Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 tsp of the oil, swirl to cat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer chicken to a plate; cover to keep warm.
3 - Heat the remaining 1 tsp oil in same skillet. Add the onion and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the water; cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated through, about 1 minute.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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